Wonderful Saturday greetings, Diana, as always! Even on such a sad occasion, a warm ‘hello’ is appreciated.
A lot of folks need a hug & a smile today. Thanks!
Fall Gardening Guide (Tenn) https://extension.tennessee.edu/publications/documents/SP291-G.pdf
I can’t believe I’m already prepping parts of the garden for next year already.
Most of the produce is in. The potatoes still need to ripen some and the pumpkins are doing great.
The next week and a half looks like good growing weather yet so the pumpkin crop is not done.
But otherwise, everything is on hold.
No gardening this week because we are in Bruges right now and Brussels on Monday. We are buying 3 different brands of chocolate. Leonidas is for our casual acquaintances. Marcolini is for our closest friends. He was voted best chocolatier in the world in 2020 but for ourselves we got BbyB, Babelutte by Bartholomeus, created by Belgian chef Bart Desmidt (Two stars in the Michelin guide) and master chocolatier Jan Verleye. No desire for Mussels, Waffles or fries, which are the other Belgian specialties. Beer is good but what I am looking forward to in Brussels is Absinthe. They have a bar there that serves dozens of different types, pretty unique. I gave all of my plants a good soaking before I left so hopefully they will survive the week without me.
I saw this recipe this morning on a homesteading blog I follow .... it reminds me of FALL, which is right around the corner. In the fall, you can visit orchards or stop by apple stands along the road .... those apples SMELL like apples (even before you cut them), unlike the grocery store apples, which have no smell at all. Onions, bacon, a little brown sugar.... yum! I will be making this soon, might even do it as a ‘different’ side dish for Thanksgiving (my very favorite holiday of the year).
Fried Apples and Onions Recipe Just Like Mrs. Wilder* Made
https://melissaknorris.com/fried-apples-and-onions-recipe/
*Mrs. Wilder of Little House on the Prairie fame.
I’m doing my 2nd batch of jalapeno poppers of the season - an end-of-weekend treat for me. I doubt I do any jalapeno pepper jelly this year .... I still have some left over from last year and pretty much only 2 in the family ask me for it - I’ll have enough for them. The only jelly I’ll likely do is Blackberry Merlot wine - I “owe” some folks for their birthday present. BTW, it’s delicious & people don’t ask for it ... they beg. Literally. This might make a fair entry next year? I use the dry pectin method - has worked every time.
Blackberry Merlot Wine Jelly
https://highlandsranchfoodie.com/blackberry-merlot-jelly-recipe-holiday-gifts-from-the-kitchen/
Whatever variety of jalapenos (just said “hot jalapenos” on the little stick tag in the 4-pack) I’m not a fan. They are shorter/fatter than what I usually grow. Not great for poppers.
Anyway, I have them filled with the cheese mixture & they’re in the freezer for a while. I have a recipe where you fill the peppers (whole - you make a slit in them to clean/fill) & freeze them, put in a bag, then pull out in the winter when you want to make a batch. Freezing keeps the cheese from oozing out of the peppers while the bacon bakes ... so they say. I’m doing halves, not whole, but this will be the first time I’ve tried freezing the cheese/peppers. They won’t be frozen solid ... I can’t wait that long to have some!
Jalepeno Poppers: Grill, Bake, or Freeze
http://picklestravel.com/jalepeno-poppers-grill-bake-or-freeze/